We were asked to design and develop a way of freezing down ice cream produced for an airlines inflight meals. The tubs were produced at -4°C and needed to be brought down to -20°C for packaging and storage. Using a 3 metre wide by 6 metre long stainless steel speed controlled belt we were able to achieve this with over 1000 units being packed every 60 seconds. Because of the speed in which this is achieved it meant that the product quality was kept at a high quality and that a large volume could be produced in a short period of time.